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Food and Drink

New cold-hardy wine grape debuts at U of M

New cold-hardy wine grape debuts at U of M

The University of Minnesota has released it's fifth cold-hardy wine grape and anticipates it will add some variety to the grapes already available in the region.
by Manda Lillie

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Friday Roundtable: Food connects these Twin Cities change-makers

Three people profiled in City Pages' recent "People Issue" make up this week's Friday Roundtable panel. They all work with food and they all have big ideas about making connections and making change in their communities.

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Breaking the cranberry mold: New ways to savor this seasonal berry

Breaking the cranberry mold: New ways to savor this seasonal berry

Cranberry sauce is a Thanksgiving tradition. But if you're ready for a fresh take on this staple, why not try cranberries in chutney or cake? America's Test Kitchen founder Chris Kimball offers ideas.

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Appetites: Chefs cook on stage with the Minnesota Orchestra

Appetites: Chefs cook on stage with the Minnesota Orchestra

"A Musical Feast" will feature chefs from Butcher and the Boar, Vincent A Restaurant, Travail Kitchen and Patisserie 46 showing off their talents, accompanied by the orchestra.
by Krystyna Pease

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Appetites: Mastering the martini

Appetites: Mastering the martini

For Easy and Oskey co-founder Erik Eastman, the martini is more than a drink. "It's a life skill," he says. "It's like changing a tire.
by Krystyna Pease

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Appetites: The Birchwood Cafe celebrates 20 years

Appetites: The Birchwood Cafe celebrates 20 years

A new cookbook details some of Birchwood's most popular recipes as well as historical highlights and select regional farmers.
by Tom Crann

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Appetites: Savoring and favoring squash

Appetites: Savoring and favoring squash

The key ingredient in a memorable pumpkin pie is squash, not pumpkin, says chef, TV personality and author Amy Thielen.
by Tom Crann

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Appetites: A bumper crop in store for Minnesota's apple orchards

Appetites: A bumper crop in store for Minnesota's apple orchards

We can thank the relatively cool summer and even temperatures for what's certain to be an abundant harvest, says cookbook author Beth Dooley.
by Tom Crann

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